BIG GAME SNACKS

This week on Basics I'm making chicken wing lollipops and candied bacon, some of my favorite snacks for The Big Game.

Special Equipment List

Pastry bag with a large star-shaped tip

Shopping List

For Lollipop Chicken Wings:

12-15 raw chicken wings

Frank's Red Hot sauce

Unsalted butter

For Candied Bacon:

Thick cut bacon

Maple syrup

Brown sugar

For Churros:

Half stick (4 Tbsp) butter

1 cup water

3 Tbsp dark brown sugar

Pinch of kosher salt

1 cup all purpose flour

2 medium eggs, beaten

1 cup white sugar

1 Tbsp cinnamon

Neutral oil for frying

Method

For Lollipop Chicken Wings

Start by laying out your chicken wings and patting them dry with a paper towel.

For the drummet (the upper, meaty, one-bone part of the wing), cut along the circumference of the thin end so that the bone and the meat are no longer connected. Then push down the meat so the drummet becomes a lollipop.

For the winglet (the middle, two-bone part of the wing), separate where the two bones join, and also cut along the circumferences of both ends, so the bone and the meat are no longer connected. Take out the thinner bone, and push down the meat into one end of the thinner bone.

In a large pot over medium high heat bring 1 quart of vegetable or peanut oil to 375°F and then add your wings. Slowly move around and stir for 10 minutes before removing and placing on a wire rack for about 5 minutes to get any excess oil off.

Place wings in a bowl and then add a healthy glug of the buffalo sauce and toss to combine.

Serve and enjoy!

For Candied Bacon

Line a baking sheet with aluminum foil and top with a wire rack. Spray the rack with a nonstick cooking spray.

Line your thick-cut bacon on the wire rack (making sure not to overlap), brush with maple syrup and then top with a dusting of light brown sugar.

Place in a 350°F oven for about 10 minutes.

Remove bacon from the oven and then flip each slice. Coat the other side with maple syrup and brown sugar.

Return to the oven and flip every 5 minutes until you have nice reddish mahogany color and they are flexible (about 10 more minutes). Let cool completely for 30 minutes.

Serve and enjoy!

For Bite-Sized Churros

In a saucepan combine 1 cup of water with 3 Tbsp of dark brown sugar and 4 Tbsp of butter. Stir to combine. Once fully incorporated, remove from heat and add 1 cup of all purpose flour. Mix vigorously until a stiff ball of dough forms.

Next, add 2 beaten eggs and mix slowly at first and then vigorously again until fully combined and pastelike. Add dough to a pastry bag with a large star shaped tip.

In a pot bring oil to 375°F. Squeeze dough out of bag into about 1 inch pieces, using scissors to trim. Let fry for 2 minutes and flip constantly to make sure all sides are evenly browned.

Drain on some paper towels.

In a bowl combine 1 cup white sugar with 1 Tbsp cinnamon. Add your churros to that bowl and make sure they’re fully covered in the cinnamon sugar mixture.